Creamy Smothered Chicken And Rice
Creamy Smothered Chicken And Rice is more than just a meal; it’s a comforting hug on a plate. Picture juicy chicken breasts sautéed to golden perfection, smothered in a rich, creamy sauce, all served over fluffy rice. This dish is perfect for busy weeknights or relaxing weekends when you’re craving a warm, filling meal. It’s simple enough to whip up without much fuss, yet impressive enough to serve for guests or family gatherings.
Why you’ll love this dish
What sets Creamy Smothered Chicken And Rice apart? For starters, it’s a one-pan wonder that comes together in under an hour, making it an ideal choice for a quick weeknight dinner. The combination of flavors—the savory chicken, creamy sauce, and seasoned rice—creates a deliciously satisfying meal that everyone will love. Plus, it’s adaptable; you can add your favorite veggies, making it a customizable favorite that’s easy on the wallet!
"I was blown away by how delicious this turned out! My kids devoured it, and my husband went back for seconds. It’s now a weekly staple!" – Happy Home Cook
How this recipe comes together
Making Creamy Smothered Chicken And Rice is straightforward! You start by cooking the rice in chicken broth for an extra kick of flavor. While the rice is cooking, you’ll sauté the onions and garlic, then sear the seasoned chicken to golden perfection. Those lovely flavors infuse into a creamy sauce, which will then reunite with the chicken. In under an hour, you have a comforting meal that’s perfect for any occasion.
What you’ll need
Gather these items to make this delightful dish:
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup uncooked rice
- 2 cups chicken broth (for extra flavor)
- 1 cup heavy cream (or half-and-half; non-dairy alternatives work too!)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (for garnish)
Substitution Notes:
Feel free to switch up the rice variety or use fresh peas when in season!
Step-by-step instructions
- Rinse your rice under cold water until the water runs clear, then cook it according to package instructions using chicken broth instead of water for a flavor boost. Once done, set it aside.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it’s translucent.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic, cooking for 5-6 minutes per side until they are golden brown and reach an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside. Lower the heat and add the heavy cream, stirring to combine it with the remaining ingredients. Bring this mixture to a gentle simmer.
- If desired, add frozen peas to the creamy sauce and heat through for an additional 2-3 minutes.
- Return the chicken to the skillet, nestling it into the creamy sauce. Let it simmer for 5 more minutes to meld the flavors.
- Serve the creamy smothered chicken over cooked rice, garnished with parsley as desired.
Best ways to enjoy it
For a complete meal, serve your Creamy Smothered Chicken And Rice with a light side salad or some steamed vegetables to balance the richness. Crusty bread is also a great option for mopping up any leftover creamy sauce. And don’t forget a glass of crisp white wine or iced tea to refresh your palate!
How to store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over medium heat or in the microwave, stirring occasionally to prevent the cream from separating. If you’d like to store it longer, consider freezing it in meal-sized portions. To thaw, simply place it in the refrigerator overnight before reheating.
Helpful cooking tips
- For extra flavor, sear the chicken without overcrowding the pan; this ensures a nice golden crust.
- Don’t skip rinsing the rice! This step helps prevent it from being gummy.
- Taste and adjust seasoning in your cream sauce as you go – you might find it needs a pinch more salt or pepper!
Creative twists
- You can easily make it a Mediterranean version by adding sun-dried tomatoes and olives to the sauce.
- Swap the chicken for shrimp or tofu for a delicious seafood or vegetarian alternative.
- Experiment with herbs; fresh basil or dill can elevate the dish in unexpected ways!
Common questions
-
How long does it take to prepare?
The total time for prep and cooking is about 45 minutes, quite manageable for a weeknight dinner! -
Can I use brown rice?
Absolutely! Just remember that brown rice may require a longer cooking time, so adjust accordingly. -
Is this recipe good for meal prep?
Yes! It stores well, making it a fantastic option for meal prep for lunches or quick dinners.
With its creamy richness and comforting flavors, Creamy Smothered Chicken And Rice is destined to become a family favorite. Give it a try — you won’t be disappointed!
Creamy Smothered Chicken And Rice
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup uncooked rice Can substitute with different rice varieties
- 2 cups chicken broth For cooking rice
- 1 cup heavy cream (or half-and-half; non-dairy alternatives work too)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas (optional) Can use fresh peas when in season
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (for garnish)
Instructions
Preparation
- Rinse your rice under cold water until the water runs clear, then cook it according to package instructions using chicken broth instead of water for a flavor boost. Once done, set it aside.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it’s translucent.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic, cooking for 5-6 minutes per side until they are golden brown and reach an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside. Lower the heat and add the heavy cream, stirring to combine it with the remaining ingredients. Bring this mixture to a gentle simmer.
- If desired, add frozen peas to the creamy sauce and heat through for an additional 2-3 minutes.
- Return the chicken to the skillet, nestling it into the creamy sauce. Let it simmer for 5 more minutes to meld the flavors.
- Serve the creamy smothered chicken over cooked rice, garnished with parsley as desired.
